Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation

Monitoring pH and acidity during yoghurt fermentation is essential for product quality and process efficiency. Conventional measurement methods, however, are invasive and labourintensive. This study developed artificial neural network (ANN) models to predict pH and titratable acidity during yoghurt...

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Autores principales:	Alvarado, Ulises, Tacuriti, Juan, Coloma, Alejandro, Gallegos Rojas, Edgar, Callo, Herbert, Valencia-Sullca, Cristina, Rafael, Nancy Curasi, Castillo, Manuel
Formato:	Artículo
Lenguaje:	inglés
Publicado:	Multidisciplinary Digital Publishing Institute (MDPI) 2025
Materias:	Fermentation PH Acidity CIELAB colour space Artificial neural networks
Acceso en línea:	Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle)
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